America's Best Raisin Bread Baking Contest

04/04/2014

How perfect for this time of year....and we love that raisins are included!

Hot Cross Buns are now available, every day through !

01/16/2014

How great is this? Our simple little California Raisin that's packed full of fiber, potassium, iron (AND NO ADDED SUGAR!) can be the key ingredient to lowering your blood pressure. Another good reason to use America's best selling dried fruit, California Raisins, in your baked goods.

Happy Raisin Baking!!

http://www.ift.org/newsroom/news-releases/2013/october/14/blood-pressure.aspx

Institute of Food Technologists525 W. Van Buren, Ste 1000 Chicago, IL 60607Phone: +1.312.782.8424 | Fax: +1.312.782.8348 | Email: [email protected]

12/23/2013

Not your typical average fruit cake, Devil Gourmet has discovered that Montclair Bread Company makes authentic, delectable stolen from an original Dresden recipe.

12/23/2013

11/22/2013

Let's all celebrate by making delicious California Raisin Bread!

http://americanbakers.org/2012/10/november-is-national-bread-month-2/

NOVEMBER 1, 2012 – Washington, D.C. – A recent survey commissioned by the Grain Foods Foundation and conducted online by Harris Interactive® indicates that more than a third (41%) of American adults eat sandwiches up to six times a week, and more than 60% of American adults eat a sandwich at least o...

11/05/2013

This is what it's all about! Sharon did a great job at this year's contest and we can't wait to see her in California in 2014. Well done Sharon!!

When Kristin Troester left America’s Best Raisin Bread Contest, she brought home more than the new recipe and baking knowledge she was looking for – she also clinched an award.

10/09/2013

10/09/2013

And the winners ARE….(for ABRBC Commercial category)

Top Student: Kathy Zibilich, El Central Culinary School (Dallas, TX) with her "Raisin P***a Bread"

Grand Prize Professional - Gold: Sandy Kim, Chabaso Bakery (New Haven, CT) with her "Spice Trader's Raisin Stick"

Judges Prize Professional - Silver: Daniel Swift, University of Nevada (Las Vegas, NV) with his "Chocolate Raisin Bread"

Idea Prize Professional - Bronze: Alphonse Beccard, 5 Generation Bakers (McDonald, PA) with his "Rum Raisin Christmas Swirl"

10/08/2013

Today's category at is "Commercial":

Mass-producing tasty breads and rolls for delivery to your local retailer or restaurant is a constant challenge for bakers in an ever-changing world. Whether it be healthy loaves in various sizes, flatbreads, foccacias, in whole and ancient grains, or popular gluten-free and sprouted wheat, the variety offered in the commercial category is growing in popularity. October 8th, is devoted to those commercial products, and again the final judging will take place in booth #3043 from 3:00 P.M. to 5:00 P.M. . Looking for what’s new in mass-produced Raisin breads? Come and try the winner’s products!

10/08/2013

10/08/2013

And the winners ARE….(for ABRBC Artisan category)

Top Student: Bradley Price, Kansas State University, (Manhattan, KS) with his "Raisin & Harvest Pear Focaccia"

Grand Prize Professional - Gold: Nicky Giusto, Central Milling (Petaluma, CA) with his "Raisin de Soleil (Grape of the sun)"

Judges Prize Professional - Silver: Kristin Troester, St. Peter's Bakery (Elverson, PA) with her "Sultana Sunflower Bread"

Idea Prize Professional - Bronze: Robbert Sarubbi, Marriott Int'l/Ritz Carlton, (Key Biscayne, FL) with his "Hard Crusted Raisin Pecan with sweet Potato and Cinnamon"